Rheological characterization of amaranth protein gels (Record no. 46458)

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control field 20250625140706.0
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Transcribing agency CICY
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Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-12247
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Title Rheological characterization of amaranth protein gels
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Volume/sequential designation Food Hydrocolloids, 19(5), p.889-898, 2005
520 3# - SUMMARY, ETC.
Summary, etc. Gel forming properties of amaranth proteins at different thermal conditions and protein concentration were studied. Gel point (G0 and G00 crossover)and gelation kinetics (G0 vs. time)were analyzed. The type of gel formed from the rheological point of view was studied analyzing the rheograms obtained from frequency sweeps. Texture properties of cold-set gels were analyzed by TPA assays. Minimum conditions for gelation were 7
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Avanza, M.V.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Puppob, M.C.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Añon, M.C.
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Uniform Resource Identifier <a href="https://drive.google.com/file/d/1vcloOVxDLnydEDDELcAWFJOujRafWEcw/view?usp=drivesdk">https://drive.google.com/file/d/1vcloOVxDLnydEDDELcAWFJOujRafWEcw/view?usp=drivesdk</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-12247 25.06.2025 25.06.2025 Documentos solicitados